Combine sweet chilli sauce, soy sauce and lemon juice in a large bowl. Remove 1 tablespoon to a small dish or cup.
Add the wombok, carrots and mint and half the beans to the large bowl.
Gently squeeze the excess moisture from the grated zucchini, discard the zucchini juice, and add the zucchini to the salad. Toss gently to combine.
Heat a wok or large non-stick frying pan over medium heat. Add oil, ginger and pork mince, cook 3 to 4 minutes, stirring until mince is cooked. Add the reserved chilli sauce mixture to the pan. Bring to simmer. Add remaining beans, cook 2 minutes or until beans bright green.
Spoon the salad into serving bowls and spoon over the pork larb to serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||12 g|
|- Saturated fat||2.8 g|
|Total carbohydrates||16.9 g|
|- Total sugars||13.6 g|